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Instructions:
1. Prepare the Pâte à Choux:
Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
In a saucepan, combine the butter, water, salt, and sugar. Bring to a simmer over medium heat, stirring until the butter is melted.
Once the butter has melted, add the flour all at once. Stir constantly with a wooden spoon until the mixture forms a dough that pulls away from the sides of the pan (about 2-3 minutes). This is called “drying out” the dough.
Remove the saucepan from the heat and allow the dough to cool slightly for about 5 minutes. This step prevents the eggs from cooking when added.
Gradually add the eggs, one at a time, mixing well between each addition. The dough should become smooth, shiny, and slightly thickened.
Transfer the dough to a piping bag fitted with a large round tip.
2. Pipe and Bake the Choux Pastry:
On the prepared baking sheet, pipe the dough into a large ring, about 8 inches in diameter, creating a circle. Use a second piping of dough inside the first ring to form a thick border around the edge, like a doughnut shape.
If desired, pipe small circles along the top of the ring to create a decorative touch.
Lightly score the top of the pastry with a knife or a fork to help it rise evenly.
Bake in the preheated oven for 25-30 minutes, or until the pastry is golden brown and crisp. Once done, turn off the oven and let the pastry cool completely inside with the oven door ajar for about 10 minutes. This helps prevent it from collapsing.
3. Prepare the Praline Cream Filling:
While the pastry is cooling, whip the heavy cream with powdered sugar (if using) until it forms soft peaks.
Gently fold in the praline paste until the mixture is smooth and well-combined. The filling should be creamy and not too thick, so adjust the amount of cream if necessary.
4. Assemble the Paris-Brest:
Once the choux pastry has cooled completely, slice the pastry ring in half horizontally.
Pipe or spoon the praline cream filling generously onto the bottom half of the pastry ring.
Place the top half of the pastry on top, pressing gently to secure.
Optionally, decorate with whole hazelnuts or dust with powdered sugar for a finishing touch.
5. Serve:
Cut the Paris-Brest into slices and serve immediately. The combination of the crisp pastry and creamy praline filling is a heavenly treat!
Tips for Success:
Praline Paste: If you don’t have store-bought praline paste, you can make your own by blending roasted hazelnuts and caramelized sugar in a food processor. Be sure to let the caramel cool slightly before blending for a smoother paste.
Make Ahead: You can prepare the choux pastry ahead of time and store it in an airtight container for up to 2 days. The praline cream is best made fresh, but you can prepare it a few hours in advance and keep it in the fridge until assembly.
Hazelnuts: Toasting the hazelnuts before using them in the praline paste or as decoration enhances their flavor and adds an extra layer of depth to the dessert.
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